His role across the two-site Bancone business will be to manage both kitchens and develop new dishes for the group.
“Coming to Bancone is a dream come true for me. I’ve always wanted the opportunity to explore pasta and Italian cuisine in more depth,” he says.
“I get to build and nurture new teams after the hell of Covid, and I get to do my favourite thing: create new dishes and bring a sense of elevation to the cooking across the two sites, by introducing new flavours, techniques and suppliers to my chefs.
“Bancone are committed to giving the whole team a fair work-life balance which enables me to spend more quality time with my family. I’m thrilled to be part of the team and excited to help push the brand forward.”
Waugh started his career as a kitchen porter before completing an apprenticeship with City & Guilds. After graduating, he moved to the Raven Wood Hotel.
In 2010 he moved to the Gordon Ramsay Group and has held roles including senior sous chef at Savoy Grill and head chef at Gordon Ramsay Bar & Grill Park Walk during his 11 years at the company. He was also executive chef at Savoy Grill for two years before joining Pétrus in January 2020.